Honey Quinoa Granola
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This is THE quinoa granola recipe you’ve been searching for. I’ve been perfecting this recipe for years, and I have four tips for the crunchiest, most golden quinoa granola that’ll keep you full until lunchtime and tastes delicious!
You might picture a food blogger making fancy eggs Benedict every morning, but honestly, I’m all about quick, satisfying breakfasts that keep me going. Making a big batch of this quinoa granola is easy, and it sets you up with grab-and-go breakfasts for weeks.
Quinoa granola is simple to make, but a few small details make all the difference. Here are my go-to tips for perfect texture, crunch, and flavor every time:
- Lower the heat: Bake the granola at 300°F, not 350°F. The lower temperature lets it turn golden and crisp without burning.
- Syrup magic: A honey-and-butter mixture binds everything together and creates those crave-worthy clusters. Adding vanilla and cinnamon gives the granola a warm, cozy flavor.
- Cluster control: Stir just enough for even browning, but not so often that you break up the clusters. Every 15 minutes is the sweet spot.
- Timing matters: Add dried fruit like raisins or cranberries near the end of baking so they stay chewy instead of burning or hardening.
Variations
Quinoa granola is one of those recipes that’s super versatile and works with whatever ingredients you want to throw in. Here are some of my favorites to try:
- Super seeds: Amp up the crunch by throwing in some chia seeds, flax seeds, or sunflower seeds.
- Summer vibes: While cranberries are perfect for fall and winter, when the sun is out, I am always about those tropical feels. Swap them out for other dried fruit, like pineapple or mango, or sprinkle on coconut flakes.
- Sweet tooth: No one’s gonna complain about a handful of dark chocolate chips in there, just saying!
- Spice it up: I love adding ground ginger or nutmeg to the cinnamon in the chillier months.
Quinoa Granola Recipe
Ingredients
Instructions
- Preheat your oven to 300 degrees Fahrenheit – see notes. Line a baking sheet with parchment paper. Place the rolled oats, quinoa, and chopped nuts into a large bowl.3 cups old-fashioned rolled oats, 1 cup quinoa, 1 cup chopped nuts
- In a small pot over medium-high heat, add the honey, butter, vanilla, cinnamon, and salt. Bring it to a boil and then immediately pour it over the oats.½ cup honey, 2 tablespoons butter, 1 tablespoon vanilla extract, ¼ teaspoon salt, ½ teaspoon ground cinnamon
- Mix the oats well and then transfer them to the baking sheet, spreading them out in a thin layer.
- Bake for 35-45 minutes, mixing the granola 3 times while it bakes. Remove the granola from the oven and stir in the raisins or dried cranberries.1 cup raisins or dried cranberries
- Once the granola is completely cool, transfer it to a sealed container. I like to use large mason jars.
Video
Notes
Nutrition
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I chose this recipe because it called for butter, which I had on hand, not coconut oil, which I did not, and because it called for quinoa, which is high in protein. Flavor is good, but quinoa is extremely crunchy; maybe it will soften up after storing with dried cranberries? I did not manage more than a couple of sticky clumps, which was not a big deal to me.
Yes, it is crunchy – which is why I refer to it as “the crunchiest.” I enjoy the crunch, but if you don’t I would suggest omitting the quinoa.
Thanks, Kristen. I have found if I stir the granola into my Greek yogurt it soften things up. I will probably make again, because it is very good for you with the quinoa